Easy, minimal-prep recipe for chili with wine added at the end. This can also be made with ground turkey, and it tastes even better the next day!
Ingredients
- 1 pound lean ground beef
- salt and pepper to taste
- 3 cans dark red kidney beans , 15 ounce
- 3 cans Mexican-style stewed tomatoes , 14.5 ounce
- 2 stalks celery , chopped
- 1 red bell pepper , chopped
- 0.25 cups red wine vinegar
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 dash Worcestershire sauce
- 0.5 cups red wine
Instructions
-
1
Cook and stir ground beef in a large skillet over medium-high heat until evenly browned, 5 to 7 minutes. Drain off grease, then season with salt and pepper.
-
2
Transfer beef to a slow cooker. Add kidney beans, tomatoes, celery, bell pepper, and vinegar. Season with chili powder, cumin, parsley, basil, and Worcestershire sauce. Stir to distribute ingredients evenly.
-
3
Cook on Low for 8 hours or High for 6 hours. Pour in wine during the last 2 hours.
Nutrition Facts
Per serving
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